1-First, in a large mixing bowl, combine warm water and active dry yeast. Allow it to sit for about 5-10 minutes until the mixture becomes frothy, ensuring proper yeast activation for leavening.

2-Gradually add the all-purpose flour, salt, olive oil, and any other ingredients like eggs or sugar to the yeast mixture. Stir to form a rough dough, aiming for the right hydration level, typically 60-80% relative to flour weight.

3-Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Avoid over- or under-kneading; fatty doughs develop less gluten and can become tough if worked too much.

4-Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for 1-1.5 hours or until it doubles in size. Yeast doughs require at least 40 minutes for the initial rise, sometimes with multiple rises for better flavor.

5-Once risen, punch down the dough to release air bubbles and shape it as desired. Dough can be shaped by hand or with machines through rolling, stretching, or cutting, allowing for unleavened options that cook immediately.

6-Finally, bake in a preheated oven at 375°F (190°C) for 20-25 minutes until golden brown. Dough can also be cooked by boiling, steaming, frying, or grilling, with preparation times varying based on the method.